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95results about How to "Reduce the degree of deterioration" patented technology

Manufacturing method for temperature adaptive reflecting surface regulating component

ActiveCN101505005AEliminate distortion differencesReduce the degree of deteriorationAntennasLarge apertureHigh frequency
The invention discloses a method for manufacturing a temperature self-adaptation reflecting surface adjusting component and relates to technology for manufacturing the temperature self-adaptation reflecting surface adjusting component in the field of reflecting surface antenna. The method adopts a principle that a single-degree-of-freedom adjusting component and a two-degree-of-freedom adjusting component are combined to carry out automatic adjustment on temperature difference thermal deformation between different materials and achieves the adjustment of temperature self-adaptation of a reflecting surface of the antenna. The method is suitable for unit adjustment of the reflecting surface antenna with large aperture, large temperature-difference working environment and high precision, has the characteristics that the adjusting component has simple structure, light weight, easy processing, convenient adjustment, low price and cost, stable and reliable performance and the like, is suitable for manufacturing the adjusting component of the reflecting surface of various high-precision antennas under an application environment of large aperture, large temperature difference and high-frequency band and is in particular suitable for manufacturing the adjusting component of a high-precision main reflecting surface and a high-precision auxiliary reflecting surface for various reflecting surface antennas with the aperture of more than 25 meters, temperature difference of the working environment of more than 50 DEG C and working frequency of more than Ka frequency band.
Owner:NO 54 INST OF CHINA ELECTRONICS SCI & TECH GRP

Snack dried bean curd and method for continuously frying same at low temperature

The invention discloses snack dried bean curd and a method for continuously frying the same at a low temperature. The water content of the dried bean curd is 40-50% of bean curd. The method comprises the following frying steps of: cutting the bean curd and frying the cut bean curd at a vacuum pressure of 0.06-0.095 MPa and a temperature of 80-120 DEG C for 5-30 min. With the adoption of the method provided by the invention, the snack dried bean can be continuously operated in a frying process so that the frying temperature is greatly reduced; furthermore, the oxygen concentration in a deep fryer is greatly reduced, therefore, the fried food is difficult to fade, change color and be brown, the deterioration degree of oil is greatly reduced, the quality is improved and the technology is simplified. Moreover, in the method provided by the invention, frying is carried out under a vacuum and low-temperature condition; the frying process is completed at a low boiling point; the oil temperature is less than or equal to 90 DEG C so that nutrition constituents of the dried bean curd are not broken; meanwhile, the frying process can be continuously operated and the technology is simplified.However, as the snack dried bean curd is easy to fold in a sheet shape, a part of the snack dried bean curd is not fully fried.
Owner:ZHEJIANG LAOBA FOODSTUFF

Alkali-activated binder and application of alkali-activated binder in concrete strenghtening

The invention provides an alkali-activated binder and the application of the alkali-activated binder in concrete strengthening. The alkali-activated binder is prepared from the following components in parts by weight: 10 to 100 parts of a binding material, 10 to 100 parts of an activator, 0 to 50 parts of water, 0.1 to 20 parts of an expanding agent filler, 0.1 to 20 parts of an inorganic modified filler, 0.1 to 20 parts of a strengthening filler, 0.1 to 10 parts of a defoaming agent, 0.1 to 10 parts of a dispersing agent and 0 to 10 parts of a retarder. The binding material is used as a main matrix, and is cooperated with the activator and the water to adjust the water-solid ratio; through the cooperation with the components such as the expanding agent filler, the inorganic modified filler and the strengthening filler, the acid and alkali corrosion resistance and the high temperature resistance of the alkali-activated binder are improved; furthermore, under the long-term action, the deterioration degree is low. An experimental result shows that the alkali-activated binder can keep certain strength at the temperature of 1,000 DEG C; after the alkali-activated binder is maintained for 28 days, the compression strength can be 74.9 MPa, and the breaking strength can be 6.3 MPa.
Owner:SHENZHEN UNIV

Method for preparing diced chicken with composite taste through high-pressure permeation combined low-temperature aroma fixation

The invention discloses a method for preparing diced chicken with composite taste through high-pressure permeation combined low-temperature aroma fixation. The method comprises the following steps: (1) mixing diced chicken, water, sweet potato starch, corn starch, papain, ginger protease, kiwi fruit protease and a pickling material, tenderizing at 8.5-12.5 DEG C, and pickling to be tasty; (2) performing vacuum tumbling on the tenderized and pickled diced chicken; (3) carrying out vacuum packaging, and carrying out high-pressure permeation flavoring and pre-cooking treatment; (4) performing vacuum multi-stage deep-frying, wherein the vacuum degree of the whole vacuum multi-stage deep-frying process is -0.088 MPa to -0.096 MPa; (5) carrying out multi-stage low-temperature treatment to lock and fix fragrance; (6) performing vacuum packaging on the diced chicken meat subjected to fragrance locking and fragrance fixing; and (7) carrying out liquid nitrogen quick-freezing on the diced chicken packaged in vacuum to obtain the diced chicken with the composite taste. According to the method, industrial production of diced chicken is achieved through the technological process, the efficiencyis high, and the taste and mouthfeel of the diced chicken are guaranteed through various technologies.
Owner:XIHUA UNIV

Job shop scheduling scheme robust optimization method based on non-forced idle time

The invention relates to the technical field of job shop scheduling, in particular to a job shop scheduling scheme robust optimization method based on non-forced idle time. The job shop scheduling scheme robust optimization method comprises the following steps: generating an initial population according to scheduling basic data; constructing an initial scheduling scheme set, and outputting the initial scheduling scheme set in a mode of a process association network graph; inserting non-forced idle time into the initial scheduling scheme set to obtain a scheduling scheme set in which the non-forced idle time is inserted; and evaluating the robustness of each scheduling scheme in the scheduling scheme set inserted with the non-forced idle time, and outputting an optimal scheduling scheme. According to the job shop scheduling scheme robust optimization method, the genetic algorithm is adopted to optimize the weighting target; reasonable non-forced buffer time is added for processes with different influences; robustness evaluation is carried out on a scheduling scheme set inserted with non-forced idle time; an optimal scheduling scheme is output; the scheduling stability is effectivelyimproved; and meanwhile, it can be guaranteed that the degree of degradation of scheduling performance is small, and a more stable scheduling scheme is provided for workshop production.
Owner:XINJIANG UNIVERSITY

Sausage casing color protecting technology

The present invention relates to a sausage casing color protecting technology which includes a color protecting agent preparation and a color protecting process. The advantages of the sausage casing color protecting technology are that the technology can scavenge oxygen and free radicals, chelate metal ions, and can effectively inhibit the fat oxidation of sausage casings, reduce the deterioration degree of sausage casing color and luster, and better guarantee the quality of sausage casings. Five antioxidants with functional ingredients which have efficacies of scavenging oxygen and free radicals, chelating metal ions, etc. are used in the sausage casing color protecting technology. At the same time, the synergic functions between antioxidants are taken advantages of, which can effectively inhibit fat oxidation of the sausage casings, thus delaying the fat oxidation of the sausage casings and protecting the color and luster of the sausage casings. The antioxidants are low in cost and are easy for preparation. The technology is low in color and luster deterioration degree during the storage and transport processes of the sausage casings, and can effectively overcome the influence of external environmental conditions on the sausage casings, protect the quality of the sausage casings, reduce the economic losses, and increase production efficiency.
Owner:RUGAO BAXIN CASING
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